Spaghetti squash mixed with fire-roasted tomatoes and leftover cut up vegetables makes an easy and tasty side or main dish! Use cooked asparagus or any vegetable.

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Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Lay spaghetti squash halves with cut sides down onto a baking sheet.

  • Bake squash in the preheated oven until a knife easily cuts the skin, about 45 minutes. Remove from oven and use a fork to pull and separate the strands of squash from the skin; set spaghetti squash aside in a large bowl and keep warm.

  • Heat vegetable oil in a skillet over medium heat; cook and stir asparagus, onion, and garlic until tender, about 10 minutes. Stir in fire-roasted tomatoes, feta cheese, and olives; cook until heated through, 3 to 5 minutes. Toss tomato mixture with spaghetti squash until thoroughly combined; season with salt and pepper before serving.

Nutrition Facts

220 calories; protein 6.4g 13% DV; carbohydrates 21.4g 7% DV; fat 12.6g 19% DV; cholesterol 22.3mg 7% DV; sodium 790.5mg 32% DV. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
10/22/2018
This was delicious! I made it almost as-is except I added some mushrooms that I needed to use up and added more garlic. Even my husband liked it and he is not a big fan of vegetables. The leftovers were even tastier the next day. Will definitely make again! Read More
(1)
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/31/2016
My family loved it! We omitted the olives and tried it once with asparagus and once with diced yellow squash. Was super good both ways. We also sprinkled the feta on after it was served. Just a personal preference:) Definitely plan to make this part of our monthly meals. Read More
(1)
Rating: 4 stars
11/22/2014
This is a promising recipe - we LOVE the ingredients. We found it to be a little bland though. I think the next time I make it I will make more of the sauce and add more asparagus. It also needs some kind of herb - oregano maybe. Sounds like I'm complaining but I'm not. It really is a good recipe. We'll be making it again! Thanks so much for sharing... Read More
(1)
Rating: 5 stars
10/22/2018
This was delicious! I made it almost as-is except I added some mushrooms that I needed to use up and added more garlic. Even my husband liked it and he is not a big fan of vegetables. The leftovers were even tastier the next day. Will definitely make again! Read More
(1)
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Rating: 5 stars
10/02/2015
Best spaghetti squash that I have ever made. I will definitely do it again. Read More
(1)
Rating: 4 stars
09/24/2016
I used this recipe for a foundation to build upon which is my "MO". I cook using ingredients I love and that I have on hand melded into a base recipe searched by the basic ingredients I I want to use. This is perfect for that. I used the leftover sauce to top pasta the following night. Read More
(1)
Rating: 5 stars
09/13/2015
Liked the sound of this but did not have all the ingredients so used a can of regular diced tomatoes and a jar of roasted red peppers instead of the two cans of roasted red tomatoes and used a cup of green beans instead of asparagus. Based on another reviewer who said it needed an herb I added a tablespoon of chopped basil. It was delicious & everyone liked it - even two picky teenagers. Will definitely make it again. Read More
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Rating: 5 stars
10/25/2016
No changes first time Second time I added shrimp...very good Read More
Rating: 4 stars
01/05/2020
I loved this. I'm doing low calorie so I didn't put the olives or cheese in it and it was still yummy. Read More
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